Arugula Salad with Lemon Vinaigrette
The greens in this easy arugula salad with Parmesan are lightly dressed in a beautiful lemon vinaigrette. It’s the kind of you can serve as a side dish with pretty much anything.
Servings: 6
Ingredients
For vinaigrette
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon whole grain Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For salad
- 5 ounces baby arugula
- 1/3 cup shaved Parmesan cheese
Instructions
- For the vinaigrette, whisk together the lemon juice, olive oil, garlic, mustard, honey, salt and pepper until fully combined in a small bowl.
- Combine the arugula and Parmesan in a large bowl. Drizzle in the desired amount of dressing, tossing to combine. (The recipe makes about 3 ounces of vinaigrette. You will not need all of it for the salad).
Video
Notes
Store leftover vinaigrette in an airtight container like a jar in the refrigerator up to 4 days. Let it sit out at room temperature for 10-15 minutes and stir it. This allows the oil time to turn to liquid again because it will likely become solid in the cold temperature of the fridge.
Only toss the amount of salad in vinaigrette that you are planning to eat in that meal.
Nutrition
Calories: 114kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 307mg | Potassium: 102mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 610IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 0.5mg